Sunday, March 27, 2011

MERINGUE COFFEE CAKE - THE DARING BAKERS

Where have the last weeks gone? Is it possible that April is knocking on our door and that spring has already arrived?! The end of the month is nearing again, yet it feels as if I baked my lastDaring Bakers challenge yesterday and not four weeks ago. I have the impression that I'm perpetuously running after time and can never fully take pleasure in what I'm doing because I can't even enjoy the present moment to the fullest and constantly have to project myself in the future...

Anyway, when I discovered the new DB recipe and found out that two of my favorite foodblogger friends had chosen it I was really thrilled and was looking forward to getting my robust Kitchen Aid working as it sounded very promising! The March 2011 Daring Bakers' challenge was hosted by Ria of "Ria’s Collection" and Jamie of "Life’s a Feast" who challenged us to bake a yeasted "Meringue Coffee Cake".

Being somebody with a strong penchant for pastries and anything bready, yeast risen coffee cakes represent the summum of pâtisserie bliss for me. I cannot resist such wonderful treats as they are extremely addictive and dreamlike. As a matter of fact, once I start eating one of those baked goodies you can be sure that I'll finish it in a flash and will not leave it to dry on the countertop(a blasphemy). If you want to make me happy, then consider baking or offering me a yummy rich bread (Panettone, Kougelhopf, Danish Pastries, Stollen, etc...). That'll immediately bring a smile to my lips and improve my mood. There is something so perfect, soothing and comforting about those soul-uplifting bakery items...

Well, speaking of droolworthy delicacies, I must make a confession regarding that subject. Those of you who have been following my blog Rosa's Yummy Yums since a while might be aware that I am an atypical and unique individual who separates herself from theflock, likes being different from the others, loathes what is mainstream, so-called trendy and boringly conventional. In this way, some of my wildest dreams are a far cry from other people's dreams. Mine are mostly food-oriented and say a lot about my enthusiasm for the culinary world as well as my attachment to all things gourmet.

My fantasies are extravagant and rarely transposable into the real world. They are like scenes out of one of Roald Dahl's burlesque, trippy, strange and delirious children's books. For example, I love to imagine that I am in one of the most fantastic, immense and amazing bakeries that can possibly exist, and a bit like the little boy Charlie Bucket in "Charlie And The Chocolate Factory" (minus the eccentric Willy Wonka and his Oompa Loompas) I am free to wander alone around the laboratory as well as the store and gobble anything I fancy. This not being reality, I would have the capacity to swallow as many creamy entremets, flaky croissants, warm pains au chocolat, melt-in-the-mouth Danish pastries, deliciously savory canapés, flavorful pork pate, luxurious ham croissants, heavenly éclairs, fruitilicious tartlets, comforting pies, exquisite cakes, fragrant breads, toothsome candies and exquisite chocolates as I wish. The ultimate orgy! Just thinking about it makes me drool incontrolably and puts me in a state of trance.

You might think that I've gone totally bonkers and lost my mind, but while some of you wish to own a luxury car, to possess jewels worth a fortune, to be a star in Holywood or to buy designer clothes (like any other woman I love clothes and jewels, but I could never spend a fortune on them) I prefer to daydream about having the opportunity to go on a quest for rare, gourmet and quality ingredients or be lucky enough to taste the most gorgeous dishes and gastronomic creations that this world has to offer.

As you can see I am incredibly passionate about food. Nothing can make me quite as cheerfuly as when I am in my matchbox-sized kitchen buzzing around like a high-spirited bee frolicking effortlessly from one flower to another as if it were a graceful ballarina dancing with incredible lightness and buoyancy. It is a pastime that I cherish as it keeps me sane and balanced...

Bread baking is a particularly healthy activity that can be compared to meditation or yoga. A certain dose of effort has to be put into the task, but method and concentration are also required. Dough needs love, care and attention in order to give good results. If you don't put your heart into the job, there is a big chance that you'll get a mediocre loaf. But, on the contrary, if you are having a blast then the final product will be perfect as it is quite impossible that things will go wrong.

Eventhough life left me a few psychological scars (death of my English grandmother and of my much cherished cat Fridolin, family harrassment, etc...) lately, I still love preparing delectable chows for my friends, boyfriend and myself as this enterprise relieves the tension, makes me feel good and has a positive effect on my soul.

So, although I am still mourning the passing of my granny and kitty, the prospect of putting together a "Meringue Coffee Cake" filled me with joy. I needed to savagely knead some dough in order to evacuated the sadness, stress, anger and frustration that I have been accumulating since the beginning of this year.

This challenge was ideal for take a break from my worries/sorrows as the fabrication of this sweet bread posed no problem and the whole process went smoothly. I got the job done in a relaxed and calm manner. No hystericaleffusions of a distempered brain were to be noticed and I didn't even pronounce the word "bloody hell" once (something very rare).

The recipe was followed to the letter, but as we were permitted to operate a few changes flavor-wise I decided to incorporate some ground tonka bean (not legal in the US) to the dough and to add orange zest to the filling. I also refrigerated my dough overnight and used more cinnamon than instructed.

Oh, what a divine and exhalirating smell filled the apartment while my "Meringue Coffee Cake" was in the oven! Waiting for it to get fully baked and cooled was a real torture. I craved this beautiful, fluffy, moist, spicy, buttery and nutty brioche so much that I started pacing up and down my place like an agitated tiger in a cage. I felt as desperate as a dog having to sit quietly and watch his master having lunch. Terrible.

Thankfully, the evening came soon enough and I was finally able to sample that droolworthy coffee cake. Biting into this soft, sweet and scrumptious slice of heaven I reached total zenitude and peace of mind...

Method "For The "Yeast Coffeecake Dough":1. In a large mixing bowl, combine 1 ½ cups (230g) of the flour, the sugar, salt, tonka and yeast.2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes.4. Add the eggs and 1 cup (150g) flour and beat for 2 more minutes. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together.5. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.6. Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes ( the rising time will depend on the type of yeast you use).Method For The "Filling":7. In a small bowl, combine the cinnamon, sugar, zest, chocolate chips and nuts for the filling.Method For The "Meringue":8. Once the dough has doubled, make the meringue. In a clean mixing bowl (ideally a plastic or metal bowl so the egg whites adhere to the side - they slip on glass - and you don’t end up with liquid remaining in the bottom) beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque.9. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.Method For "Assemling The Coffeecakes":10. Line 2 baking/cookie sheets with parchment paper.11. Punch down the dough and divide in half.12. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 51 x 25.5cm (20 x 10-inch) rectangle. 13. Spread half of the meringue evenly over the rectangle up to about 3/4cm (1/2-inch) from the edges.14. Sprinkle half of your filling evenly over the meringue.15. Now, roll up the dough jellyroll style, from the long side.16. Pinch the seam closed to seal.17. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down.

18. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.19. Using kitchen scissors or a sharp knife (scissors are easier), make cuts along the outside edge at 2.5cm (6.3 inch) intervals (make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring). Repeat with the remaining dough, meringue and fillings.20. Cover the 2 coffee cakes with plastic wrap or a humid towel and allow them to rise again for 45 to 60 minutes.21. Preheat the oven to 180° C (350° F).22. Brush the tops of the coffee cakes with the egg wash and sprinkle with pearl sugar.23. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown (the dough should sound hollow when tapped).24. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks.25. Allow to cool completely.

Remarks:These are best eaten fresh, the same day or the next day.

Serving suggestions:Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling (if not using pearl sugar).Eat for breakfast or afternoon tea.

117 comments:

You go to great lengths describing the cake, the smell, the texture etc, its a great build up and at the end you get to eat it. On the other hand we only get to read about it:) You are lucky, you deserve it for all the effort that went into it:)

Baking can be so therapeutic, and it sounds like this challenge came around at just the right time for you. Your results look fantastic, as well. I am so curious about tonka beans now! I hope that this process helped ease your mind and soul and that tasting that delicious looking coffee cake helped you enjoy the peace of the process. Wonderful work on the challenge.

I'm so sorry about those 2 incidents. I know its not easy and believe me, with time the pain will lessen leaving you with good memories.Your coffeecake looks so beautiful. And really like the picture of the doorway.

Hi Rosa, I was visiting your blog and wanted to leave you a comment. First of all, I am sorry about the passing of your grandmother and the loss of your cat. I do value the passion you have for life and the zest you have for food. It is amazing how food is such a part of our life, our events and our feelings. So good job on your blog. As a reader, it's a personal journey with you. I also write a blog. I am from California and I write about Food. About Relationships. And a little more about Food. Sometimes vice cersa. Please visit. And maybe, Follow. If you like.

I'm glad this challenge made you forget about the sad things in your life. Your cake really sounds heavenly and looks amazing! You did a great job Rosa. Love your photos too. They're so light and dreamy.

Rosa, we are so alike in so many ways and our dreams and fantasties are identical! This is why I love chatting with you on twitter and why I would love the chance to bake with you. I also use bread and yeast baking as a kind of therapy, it helps me think and focus and I often find solutions to heavy problems while stirring, mixing, kneading. And this yeast coffee cake is one of my favorites. Yours is stunning and I love the flavors and will be trying with the tonka beans! xoxo

You are a true foodie Rosa:) I find baking and cooking very therapeutic too. I like to occupy my mind with things that I would like to bake, rather than worry or think too much about the ills of the world.

Your recipe looks incredible. I love the ingredients you have chosen to fill it with. I would love to try this:)

The reason I love blogging so dearly is because it gives us a chance to connect with the people we connect best with! I totally get what you mean, food can provide the simplest of comforts. Yet simplicity can go so far. I'm so sorry about your grandmother's death. ps- aren't ripped up jeans, an old t-shirt, and a warm apple pie better than shopping for days in designer heals a better way to spend a sunday night anyway?

This looks totally awesome - I can't wait to give it a whirl this weekend!

Also - I don't know if any of your other readers have this issue, but the media player on your blog causes my browser to crash 9 times out of 10 :( Might be my browser, but it's not a problem I've had with any other site...

the cake and the other pictures on your blog are delightful! I would like to invite you to check out the Crazy for Cakes event happening on my blog and see if you would be interested in sending this beauty as an entry - Look forward and cheers :) Priyahttp://priyasnowserving.blogspot.com/2011/02/announcing-second-guest-event.html

Hey Rosa,I have wanted to introduce myself for sometime, I am Bobbie from bobbiesbakingblog and joined the DB in Nov 2010.Your blog is wonderful and I love the photographs from the coffee cake challenge!

It's so lovely to feel your enthusiasm and love of food coming through in your writing. We have many things in common as I also love Roald Dahl stories and would never want to have an expensive car, a luxury flat or designer clothes but if I could buy all the wonderful food and ingredients I wanted, how lovely that would be. Your challenges get more and more stunning, such an exquisite cake and I love the pearl sugar on top.

What a lovely post, Rosa! One of your best. I love your enthusiasm for baking and cooking...and yes, it does make our problems disappear. For a while, anyway.You did a marvelous job with this challenge!I adore Roald Dahl as well!